Amazing Hearty Lentil and Vegetable Soup
Introduction
This Amazing Hearty Lentil and Vegetable Soup is the perfect comfort food for any season. Packed with protein-rich lentils, vibrant vegetables, and aromatic herbs, this nourishing bowl delivers deep flavor and satisfying texture in every spoonful. Whether you're looking for a wholesome weeknight dinner or a meal-prep friendly option, this soup comes together quickly and will keep you coming back for more.
Ingredients
- 1 cup brown or green lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth (or chicken broth)
- 1 can (14 oz) diced tomatoes, undrained
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften.
- Add minced garlic, cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
- Add rinsed lentils, vegetable broth, diced tomatoes with their juice, and bay leaf to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir in chopped spinach and cook for 2-3 minutes until wilted.
- Remove bay leaf and stir in lemon juice. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Pro Tips & Notes
- Extra Creamy Texture: For a creamier consistency, blend 1-2 cups of the soup in a blender and stir it back into the pot.
- Protein Boost: Add a can of drained white beans or chickpeas along with the lentils for extra protein and fiber.
- Storage: This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
- Make It Heartier: Serve with crusty bread, over rice, or with a dollop of plain yogurt for added richness.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Protein: 16g
- Carbohydrates: 45g
- Fiber: 18g
- Fat: 5g
- Sodium: 650mg (varies by broth)
- Potassium: 950mg
Frequently Asked Questions
- Q: Can I use red lentils instead? A: Yes, but red lentils cook faster (15-20 minutes) and will create a creamier texture.
- Q: Is this soup gluten-free? A: Yes, when using gluten-free vegetable broth, this recipe is naturally gluten-free.
- Q: Can I make this in a slow cooker? A: Absolutely! Combine all ingredients except spinach and lemon juice, cook on low for 6-8 hours, then stir in spinach and lemon juice before serving.
- Q: Can I add meat to this soup? A: Yes, browned ground turkey, diced ham, or cooked sausage would all be delicious additions.